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    Home » Recipes » Cookies

    Jam for Raspberry Swirl Cheesecake – Sweet, Bright, and Easy to Make

    Published: Jun 15, 2023 · Updated: Apr 26, 2025 · by Barbara · This post may contain links on which I could make a small commission if an item is purchased · Leave a Comment

    Jump to Recipe Print Recipe

    This homemade raspberry jam is the perfect swirl-in for cheesecake lovers! With a bright, fruity flavor and just the right amount of sweetness, it elevates any dessert from simple to stunning. Whether you're making raspberry swirl cheesecake bars, bites, or a full cheesecake, this jam is thick enough, vibrant, and made with real ingredients — no pectin required!

    Warm Raspberry Jam in a glass container to finish cooling before adding a lid and placing it into the refrigerator.

    I make this jam a little thinner than store-bought preservers so that the knife could create nice swirls in my Raspberry Swirl Cheesecake Bites. But it also works well when spreading onto toast or a toasted bagel.

    Jump to:
    • Ingredients You'll Need
    • How to Make Raspberry Jam for Cheesecake
    • Jam Tips for Perfect Cheesecake Swirls
    • FAQ's
    • Other Jams and Fillings and Curds
    • Recipe

    Ingredients You'll Need

    Ingredients for making raspberry jam.
    Jump to Recipe for Amounts
    • Raspberries Fresh
    • Sugar
    • Lemon zest
    • Lemon juice
    • Cornstarch

    How to Make Raspberry Jam for Cheesecake

    The first thing is to zest and juice a lemon, setting them aside. Next, wash the raspberries in a colander and let the raspberry drip dry.

    Zesting and juicing a lemon for the jam.

    Grab a 2-quart saucepan and turn the burner to medium-high heat.

    Raspberries, sugar, and lemon zest added to a small saucepan.

    Add the washed raspberries, sugar, and lemon zest to the saucepan. Bring to a boil stirring most of the time. Then turn it down to medium, so you have a low boil.

    Raspberries on a low boil to break them up using the back of a wooden spoon.

    Take the back of a spoon to crush the raspberries. This takes about 10 minutes to fully crush all the raspberries while it is on a low boil. You want to reduce the water out of the liquid.

    Cornstarch and lemon juice are mixed to thicken the jam.

    In a small cup, add the cornstarch and the lemon juice and mix. Add this to the pan with the raspberries and stir. If you are going to use this for jam cookies, I would double the cornstarch and lemon juice for added thickness.

    Raspberry jam that has been thickened and reduced by half.

    Stir for about 5-7 minutes until it has thickened some. It will not be as thick as preserves, but it needs some body to the jam. Let it cool in the pan off the heat for about 10 minutes.

    Warm Raspberry Jam in a glass container to finish cooling before adding a lid and placing it into the refrigerator.

    Pour the raspberry jam into a glass container and let it sit for half an hour before putting the top on and setting it in the refrigerator. I usually do this the day before, so the jam has time to thicken a little more overnight.

    Jam Tips for Perfect Cheesecake Swirls

    • Use cooled jam only
    • Swirl gently with a knife or skewer
    • Layer the jam swirls in the pre-baked cheesecake
    Raspberry cheesecake bites with Oreo dark chocolate crust.

    FAQ's

    Can I use this for thumbprint cookies?

    For thumbprint cookies, I like thicker jam since it stays in the well and does not spread down the sides as easily. I make sure that the preserves I purchase for thumbprint cookies is a good brand.

    How long does raspberry jam last?

    The jars I use are canning jars that have a sealed lid. This type of container you can store in the refrigerator for 1 to 2 weeks. This is fresh fruit, so it does not have the preservatives that store jam has so it has a shorter shelf life.

    What else can I use the raspberry jam for?

    It would be great on toast or a bagel. I would add some cream cheese on a bagel and then add the jam on top. YUM! I would also use it to swirl into oatmeal and yogurt or one of my favorites on top of ice cream.

    If you are going to use this for thumbprint jam cookies, I would at least double the cornstarch and lemon juice for added thickness and see if it needs more. This is a thinner consistency, so it can be swirled easily throughout a cheesecake.

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      Easy Pineapple Curd
    • Chunky Apple Jam finished in a decorative jar.
      Chunky Apple Jam

    Recipe

    Warm Raspberry Jam in a glass container to finish cooling before adding a lid and placing it into the refrigerator.
    QR Code

    Jam for Raspberry Swirl Cheesecake

    Barbara Hall
    Perfect for swirling in a cheesecake or cookie dough. Not as thick as preserves, so easier to swirl.
    Prevent your screen from going dark
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Total Bake Time 20 minutes mins
    chill 1 day d
    Total Time 1 day d 30 minutes mins
    Course Cookies, Filling
    Cuisine American
    Servings 16 servings
    Calories 24 kcal

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    Ingredients
     

    • 12 ounces (12 ounces) Raspberries Fresh
    • ¼ cup (50 g) Sugar
    • ¼ teaspoon (0.25 teaspoon) Lemon zest
    • 1 teaspoon (1 teaspoon) Lemon juice
    • 1 teaspoon (1 teaspoon) Cornstarch

    Instructions
     

    • Wash and clean the raspberries and let them drain. Zest and juice a lemon then set these aside.
    • In a 2-quart saucepan, add the raspberries, sugar, and lemon zest. Heat over medium-high heat until it comes to a boil. Turn the heat back to medium (you want a low boil) and start to break up the raspberries by smashing them against the sides of the pan. I use a wooden spoon since it has a broad flat part on the back of the spoon.
    • Continue stirring and breaking up the raspberries for about 10 minutes. Next, mix the cornstarch and lemon juice in a small cup to get the lumps out. Next, stir it into the raspberries so the jam thickens on a low boil. Continue for about 5-7 minutes, then take it off the heat. Leave it in the pan for about 10 minutes.
    • Finally, pour the jam into a glass canning jar with a seal on the lid. I let it cool down for about 30 minutes before I seal it with the top and put it into the refrigerator. I like to let it sit overnight in the fridge before using it.

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    Notes

    If you are going to use this for thumbprint jam cookies, I would at least double the cornstarch and lemon juice for added thickness. This is a thinner consistency, so you can spread it throughout a cheesecake. 

    NUTRITION DISCLAIMER

    I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.

    Nutrition

    Calories: 24kcalCarbohydrates: 6gProtein: 0.3gFat: 0.1gSaturated Fat: 0.004gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 0.3mgPotassium: 33mgFiber: 1gSugar: 4gVitamin A: 7IUVitamin C: 6mgCalcium: 5mgIron: 0.1mg
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    Hi, I'm Barbara Hall, the baker and photographer behind My Cookie Journey, a blog devoted to creating and sharing unique cookie recipes. A retired IT pro, I now spend my day's baking, styling, and snapping photos of cookies that have been featured in multiple regional magazines.

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